Fire-Roasted Corn Salsa
Description
Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa.
Ingredients
•
2 Roma tomatoes, chopped
•
1/3 cup chopped red onion
•
1/4 cup chopped cilantro
•
3 tablespoons lime juice
•
1/2 teaspoon cumin
•
4 ears corn, husk and silk removed
•
2 jalapeno peppers, halved and seeded
•
2 tablespoons olive oil
•
salt and pepper to taste
Directions
1
Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
2
Preheat an outdoor grill to medium heat and lightly oil the grate.
3
Coat corn and jalapeno peppers with olive oil.
4
Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
5
Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.